COURSE INFORMATION FORM
Course Code and Title GDMSEC 314 ENZYME SCIENCE
H+T/C
2+ 0 / 2
ECTS Credit
4
Year / Semester
Junior Year / Spring Semester
Course Level
First Cycle
Course Type
Compulsory
Department
Food Engineering
Prerequisites
None
Teaching Method
Face to Face-Presentation
Period (week-hour)
14 week-2 hours of lectures per week
Course Language
Turkish
Course Objective
To give information about structure of enzymes, kinetics of enzymes, the use of
enzymes in food industry and application areas.
Course Content
Structure and properties of enzymes, commercial enzyme production, overview to the
enzymes in industry, use of enzyme in milk and milk products, use of enzyme in
industries processing starch and grains, use of enzyme in sugar products, use of
enzyme in beverage industry, , use of enzyme in meat and meat products industry.
Assessment System
Semester Requirements
Number
Contribution %
1
40
Midterm Exam
Quiz
Homework
Attendance
Application
1
Total
40
Contribution to the Overall Success
Contribution of the Final Exam to
60
the Overall Success
Total
100
ECTS Workload Table Criteria
Number
Time
Total Workload
(hour)
(hour)
14
2
28
Course Time
Outside Classroom
14
5
70
Study Time
Homework
Presentation/Seminar
Preparation
Midterm Exam
1
1
1
Project
Final Exam
1
2
2
Total Workload (hour)
101
Course ECTS Credit
4
Learning Outcomes
The student who accomplishes the course successfully;
1.Acquires information about enzyme chemistry
2.Has information about systematics, classification and nomenclature of enzymes
3.Learns the factors that affect the structures of enzymes
4.Has information about commercial enzyme production and the isolation of enzymes
5.Understands of the Enzyme purification and methods
6.Understands the advantages of use of enzymes as a food additive
7.Has information about the enzymes used in food industry and application areas
8.Learns the applications of enzymes used in food industry
Course Stream
Course Sources
Contribution of the
Course to Department
Learning Outcomes
Week
Education Modules
1.
Structure of Enzymes
2.
Structure of Enzymes
3.
Classification of Enzymes
4.
Properties of Enzymes
5.
Properties of Enzymes
6.
Commercial Production of The Enzyme
7.
Commercial Production of the Enzyme
8.
9.
Mid-Term Exam
Overview to The Enzymes in Industry
Preliminary
Studies
Presentation
Preparation
Presentation
Preparation
Presentation
Preparation
Presentation
Preparation
Presentation
Preparation
Presentation
Preparation
Presentation
Preparation
Documents
Proposed
Sources
Proposed
Sources
Proposed
Sources
Proposed
Sources
Proposed
Sources
Proposed
Sources
Proposed
Sources
Presentation Proposed
Preparation Sources
10.
Overview to The Enzymes in Industry
Presentation Proposed
Preparation Sources
11.
Use of Enzyme in Industries Processing Presentation Proposed
Starch and Grains
Preparation Sources
12.
Use of Enzyme in Milk and Milk Products
Presentation Proposed
Preparation Sources
13.
Use of Enzyme in Sugar Production
Presentation Proposed
Preparation Sources
and Practise
14.
Use of Enzyme in Beverage Industry
Presentation Proposed
Preparation Sources
15.
Use of Enzyme in Meat and Meat Products Presentation Proposed
Industry
Preparation Sources
1.Yıldız, S. 2007; Enzimler, Fakülte Kitabevi, Isparta.
2.Çakmakçı, S. ve İ. Çelik, 1995; Gıda Katkı Maddeleri, Erzurum.
3.Editör: Saldamlı, İ. 2007; Gıda Kimyası, Hacettepe Üniversitesi Yay., Ankara.
Course Learning Outcomes
Dep. Learn.
Outcomes
1. Acquires information about enzyme chemistry
1, 4
2. Has information about systematics, classification and nomenclature 1, 4
of enzymes
3. Learns the factors that affect the structures of enzymes
1, 4
4. Has information about commercial enzyme production and the
1, 4, 11, 12
isolation of enzymes
5. Understands of the Enzyme purification and methods
1, 2, 4, 12
6. Understands the advantages of use of enzymes as a food additive 1, 4, 7
7. Has information about the enzymes used in food industry and
application areas
8. Learns the applications of enzymes used in food industry
Course Coordinator(s) Assist. Prof. S. Beyza ÖZTÜRK SARIKAYA
1, 7, 11, 12
1, 2, 11, 12